Preheat the oven to 375°F (190°C). Grease your baking tray with cooking spray or olive oil.

Clean the mushrooms using a dry paper towel to remove dirt.

Carve two eye sockets into each mushroom using a straw, then carve a nose and teeth with a paring knife.

Slice each mushroom in half vertically.

Place the carved mushrooms on the baking tray and bake for about 15 minutes until tender.

Cook the spaghetti in salted boiling water according to package instructions, about 8–10 minutes for al dente.

Heat the jarred pasta sauce in a saucepan over medium-low for about 5–7 minutes.

Mix the drained spaghetti with the warm pasta sauce, then plate and top with mushroom skulls.